We’ve been picking up tree limbs and fallen fruit from all our neighbors to feed our goats. Fallen fruit can be a bonanza for us as well. Even though an apple is bruised, or has a blemish on one side, it’ll still make great applesauce or pie. Already, we’ve frozen three quart bags of applesauce for winter use, with much more to come.
Applesauce is easy: Just quarter the apples, cut out the core and any damaged areas, and throw the apples in a large saucepot. I don’t bother to peel them. Even apples that are not quite ripe will work– and usually, unless there’s a vert stroing wind, they won’t fall until they’re close to being ripe.
Add any or all of the following ingredients to taste:
salt
sugar or fructose
cinnamon
cloves
ground ginger
Add 1/4 of water, cover the saucepot, and cook over very low heat until the apples are tender– about an hour. Stir often so the ones on the bottom don’t get scorched.
Then mash them with a potato masher. Adjust the seasoning. Freeze in quart-sized freezer bags if desired, squeezing all the air out to prevent freezer burn.
